Easy Sheet Pan Cheese Chicken & Bean Tostadas

The crunch you've been craving! These Sheet Pan Loaded Chicken and Bean Tostadas feature golden-baked shells, seasoned refried beans, juicy chicken, bubbly Mexican cheese, and spicy jalapeños. Finished with a cool sour cream sauce and fresh cilantro for that perfect creamy-meets-crunchy bite. If you love tacos, you have to try this 30-minute twist!

📝 Ingredients

• 6 Tostada shells
• 16 ounces of refried beans (I season mine with 3/4 teaspoon cayenne and 1/2 teaspoon smoked paprika)
• 1 Baked Chicken Breast, sliced and chopped
• 1 1/2 cups Mexican shredded cheese blend
• 1 jalapeno, sliced
• Toppings: sour cream and cilantro

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F (204°C), rack in the middle.
2. 2To each tostada shell, carefully spread out 2-3 heaping tablespoons of the refried beans all over the shell.
3. 3Evenly, top each with the chopped chicken, cheese, and jalapenos.
4. 4Place the assembled tostadas on a half-sheet pan and pop them into the oven, baking for ~10-15 minutes, or until the cheese is melted and the tostadas are toasted and warmed through.
5. 5Remove from the oven, then immediately transfer them to a cooling rack for a minute.
6. 6To serve, drizzle some sour cream sauce and cilantro.